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The principal ingredients of Goa cuisine are coconut milk, seafood, paste and rice. Since the place experiences tropical weather, the usage of zests and seasonings is significant. One more unique aspect of Goa cuisine is the application of Kokum.

Goa cuisine remains unfinished if there is no fish. It has a number of connections with the Konkani cuisine/Malvani cuisine.

Goa cuisine has a number of influences from its Hindu foundations, contemporary methods of culinary art, and 400 years of Portuguese rule. The state experiences a large number of footfalls from both domestic and international tourists and they visit the place for its pristine seashores and momentous historic locations. Therefore, Goa cuisine plays a key role in its tourism industry and has achieved global fame.

People of Portugal fetched tomatoes, potatoes, guavas, pineapples, and cashew nuts from Brazil to Goa. Till the latter part of the 20th century, potatoes and tomatoes were not acknowledged by the Hindus. The most significant segment of spices in Goa, the chili, was put into use by the Portuguese which turned out to be very popular. All the aforesaid ingredients were not used in Goa food prior to the arrival of the Portuguese settlers.